What do you do when you love cinnamon rolls and pizza? Of course, you combine them to make a delicious hybrid treat that includes the best features of both. A super puffy, light, and soft dough rolled into a swirl and filled with freshy made tomato sauce, mozzarella, and spicy pepperoni. Place a dollop of sauce on top, decorate with a basil leaf and tuck in!
This is another remake of an old recipe that I posted a couple of years ago. As ever, it is improved and simplified. This unique snack takes little effort to make and requires pretty much no skill. But if you watch this channel regularly, then you’re all good in the skill department anyway.
You can customize this recipe to your taste. Use any cheese and meat/veggie filling that you fancy. Change the sauce. As long as you stick to the given quantities and don’t make it too wet it’ll work. This recipe makes 6 rolls which will be enough for two people.
Watch the video down below for detailed instructions.
Ingredients
For the sauce –
200g (7oz) good quality tinned tomatoes
2 cloves garlic, chopped
2g (0.07oz) salt
10g (0.35oz) olive oil
Oregano
Basil stalks
For the dough –
140g (4.9oz) water
3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast
5g (0.17oz) salt
15g (0.5oz) olive oil
250g (8.8oz) white bread flour
For filling –
120g (4.2oz) grated mozzarella
120g (4.2oz) chopped pepperoni
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- Make the sauce. In a small pan on medium-high heat cook the chopped garlic in olive oil stirring occasionally for around 2 minutes or until the garlic starts browning. Add the salt, oregano, and tinned tomatoes. Turn the heat down to medium and keep cooking for 15 minutes stirring occasionally. Add the basil towards the end. Blitz the sauce with a blender and leave to cool down completely. If you do not have a blender, then you can keep it chunky.
- Make the dough. Combine the water, yeast, salt, and olive oil. Mix well to dissolve the salt and yeast. Add the flour and mix to a dough. *Desired dough temperature around 24C (75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
- Cover and ferment for 45 minutes.
- Fold.
- Ferment for 45 minutes.
- Roll the dough out to a rectangular shape. Spread two tablespoons of sauce over the dough leaving an edge at the top. Brush the edge with water to make it sticky.
- Sprinkle the pepperoni and the cheese evenly over the sauce. Press the fillings in using the palms of your hands. Roll the dough up.
- Trim the edges and cut the roll into 6 equal pieces. Place them on a non-stick paper lined baking tray. Press to flatten.
- Cover and proof for 1 – 1.5 hours.
- Bake at 180C (355F) fan on or 200C (390F) fan off for 20 minutes.
Leave to cool down slightly. Serve with the remaining sauce and fresh basil.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
